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Whole30 potato crust quiche with eggs and vegetables on a white plate, overhead view

Whole30 Potato Crust Quiche

I love starting my day with a delicious and satisfying breakfast, and one of my favorite dishes to make is a whole30 quiche. It's the perfect way to get my protein and veggies in, and it's so versatile - I can make it with whatever ingredients I have on hand.

In my kitchen, I've experimented with all sorts of quiche recipes, but my favorite is still the classic potato-crusted version. There's something about the combination of the crispy potato crust and the creamy, egg-filled center that just can't be beat. And the best part? It's incredibly easy to make, even on a busy morning.

📋 Table of Contents

Ingredients for Whole30 Potato Crust Quiche

To make this delicious whole30 quiche, you'll need a few simple ingredients, including potatoes, eggs, and your choice of vegetables.

For the Potato Crust:

  • 2 medium russet potatoes (about 1.5 lbs), peeled and shredded – squeeze as dry as possible
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or ghee, melted

For the Filling:

  • 1 tbsp olive oil or ghee
  • 1 small yellow onion, diced
  • 1 bell pepper (any color), diced
  • 2 cups fresh spinach
  • 8 large eggs
  • 1/2 cup full-fat coconut milk or unsweetened almond milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
Whole30 potato crust quiche with eggs and vegetables on a white plate, overhead view

Step-by-Step Instructions

In my experience, the potato crust is what makes or breaks this quiche, so do not rush the moisture-squeezing step.
  1. Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish generously with olive oil or ghee, making sure to coat the sides well.
  2. Place your shredded potatoes in a clean kitchen towel or cheesecloth and squeeze firmly to remove all excess moisture. Press hard, rotate the towel, and squeeze again. The potatoes should feel almost dry to the touch.
  3. In a large bowl, combine the squeezed potatoes with garlic powder, salt, pepper, and melted oil or ghee. Mix until everything is evenly coated.
  4. Press the potato mixture firmly and evenly into the bottom and up the sides of the prepared pie dish. Use the back of a measuring cup to compact it tightly.
  5. Bake the crust at 400°F for 25 to 30 minutes, until the edges are deep golden brown and the bottom looks set.
  6. While the crust bakes, heat 1 tablespoon of oil or ghee in a skillet over medium heat. Add the diced onion and bell pepper and cook until softened. Add the spinach until wilted. Remove from heat.
  7. In a large bowl, whisk together the eggs, coconut milk, salt, pepper, and dried thyme until smooth.
  8. Once the crust is ready, reduce the oven temperature to 375°F (190°C). Spread the cooked vegetables across the hot crust. Pour the egg mixture on top.
  9. Bake for 30 to 35 minutes, until the center is fully set and the top is lightly golden. Insert a knife into the center; it should come out clean.
  10. Rest the quiche for at least 10 minutes before slicing. This cooling time helps clean slices.

What to Serve with Whole30 Potato Crust Quiche

In addition to serving the quiche on its own, there are plenty of other ways to enjoy it. You can serve it with a side of Fresh Fruit Bowl: sliced fresh fruit such as strawberries, blueberries, and bananas. Or, try pairing it with Roasted Vegetables: roasted vegetables such as asparagus, Brussels sprouts, and sweet potatoes. You could also serve it with Green Salad: a simple green salad made with mixed greens, cherry tomatoes, and a homemade vinaigrette. Other options include Smoked Salmon: smoked salmon with cream cheese and capers, Grilled Chicken: grilled chicken breast with a side of roasted vegetables, and Sauteed Spinach: sautéed spinach with garlic and lemon.
Whole30 potato crust quiche with eggs and vegetables on a white plate, overhead view

Storage and Serving Tips

To store the quiche, let it cool completely on a wire rack. Once it's cooled, you can wrap it tightly in plastic wrap or aluminum foil and refrigerate it for up to 3 days.

You can also freeze the quiche for up to 2 months. Simply wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.

To reheat the quiche, simply thaw it overnight in the refrigerator and then bake it in a preheated oven at 350°F for about 20-25 minutes, or until it's heated through.

It's also important to note that you should always handle and store eggs safely to avoid the risk of salmonella. Make sure to wash your hands thoroughly before and after handling eggs, and store them in the refrigerator at a temperature of 40°F or below.

Conclusion

I hope you've enjoyed this recipe for whole30 quiche, and that you'll give it a try in your own kitchen. It's a delicious and versatile dish that's perfect for breakfast, lunch, or dinner.
Whole30 potato crust quiche with eggs and vegetables on a white plate, overhead view

Whole30 Potato Crust Quiche

A hearty grain-free quiche with a crispy shredded potato crust and a savory egg and vegetable filling. Perfect for Whole30 meal prep and high protein breakfasts.

Prep Time
20 mins
Cook Time
1 hr 5 mins
Rest Time
10 mins
Total Time
1 hr 35 mins
Serves: 8 portions Course: Breakfast, Brunch Cuisine: American Calories: 280

📝 Ingredients

  • 2 medium russet potatoes (about 1.5 lbs), peeled and shredded – squeeze as dry as possible
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or ghee, melted
  • 1 tbsp olive oil or ghee
  • 1 small yellow onion, diced
  • 1 bell pepper (any color), diced
  • 2 cups fresh spinach
  • 8 large eggs
  • 1/2 cup full-fat coconut milk or unsweetened almond milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme

🍳 Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Skillet
  • Kitchen towel or cheesecloth
  • Whisk

👨‍🍳 Method

  1. Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish generously with olive oil or ghee, coating the sides as well.
  2. Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze firmly to remove all excess moisture. Press hard, rotate the towel, and squeeze again until the potatoes feel nearly dry. This step is essential for a crispy crust.
  3. In a large bowl, combine the squeezed potatoes with garlic powder, salt, pepper, and melted oil or ghee. Mix until evenly coated.
  4. Press the potato mixture firmly and evenly into the bottom and up the sides of the prepared pie dish. Use the back of a measuring cup to compact it tightly.
  5. Bake the potato crust at 400°F for 25 to 30 minutes, until the edges are deep golden brown and the base looks set.
  6. While the crust bakes, heat 1 tablespoon of oil or ghee in a skillet over medium heat. Add the diced onion and bell pepper and cook for 5 to 7 minutes until softened. Add the spinach and cook for 2 more minutes until wilted. Remove from heat.
  7. In a large bowl, whisk together the eggs, coconut milk, salt, pepper, and dried thyme until smooth and fully combined.
  8. Once the crust is ready, reduce the oven temperature to 375°F (190°C).
  9. Spread the cooked vegetables evenly across the hot potato crust. Pour the egg mixture on top and let it settle naturally into the vegetables.
  10. Bake for 30 to 35 minutes, until the center is fully set and the top is lightly golden. Insert a knife into the center; it should come out clean with no wet egg. If the crust edges darken too quickly, tent them loosely with foil.
  11. Allow the quiche to rest for at least 10 minutes before slicing. This resting time helps the filling firm up for clean, hold-together slices.

📝 Notes

Squeeze potatoes as dry as possible for the crispiest crust. Ghee adds richer flavor than olive oil. Press the crust mixture firmly into the dish using a measuring cup. Slice into portions before refrigerating for easy grab-and-go meal prep. The potato crust can be baked one day ahead and refrigerated overnight, add filling and finish baking fresh the next morning.